Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
Yield: SERVES 3-4
- 6-8 chicken drumsticks OR other chicken pieces (remove skin if you prefer a lower fat dish)
- 2-3 potatotes, chopped into small chunks
- 1 cup cherry tomatoes, OR 1-2 medium-sized tomatoes, sliced into wedges
- 1 cup good-quality chicken stock
- handful fresh coriander
- CURRY SAUCE:
- 1 stalk fresh lemongrass, minced, OR substitute 1 Tbsp. lemon juice
- 4 cloves garlic
- 1 thumb-size piece galangal, ginger, or Thai ginger, sliced thinly
- 1 shallot OR 1/4 cup purple onion
- 1 yellow or red chili, sliced, OR 1/2 to 1 tsp. dried crushed chili (from the spice aisle)
- 1/2 tsp. chili powder (North American type at your local supermarket spice aisle)
- 3/4 tsp. turmeric
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1/4 tsp. cinnamon
- 1/3 tsp. white pepper (available in the spice section)
- 3/4 tsp. shrimp paste
- 2 Tbsp. fish sauce
- 1 Tbsp. lime juice
- 2 Tbsp. palm sugar OR brown sugar
- 1 Tbsp. tomato ketchup
- 3/4 can coconut milk (reserve remaining 1/4 can)
- Preheat oven to 375 degrees.
- Place all Curry Sauce ingredients in a food processor, large chopper, or blender. Process well to create a fragrant yellow curry sauce.
- Transfer curry sauce to a large casserole-type dish (you will need a lid or foil). Add the chicken stock and stir to combine.
- Add the chicken pieces and potatoes, reserving the tomatoes for later. Stir everything together. Cover and bake at 375 degrees for 45 minutes. Remove from oven and add tomatoes, then cover and return to oven for 15-20 more minutes.
- Remove from oven and check the chicken. If the meat is tender and juices run clear, the dish is cooked. If not, stir and return to oven for another 10 minutes.
- Before serving, stir in the reserved coconut milk. Now taste-test the curry, adding more fish sauce instead of salt as needed. If the curry is too salty, add a little more lime juice. More chili can be added for more spice. If too spicy, add more coconut milk or chicken stock.
- Top with a handful of lightly-chopped coriander, serve with Thai jasmine rice, and ENJOY!
A Few Notes About Cooking this Curry: One of the reviewers of this recipe noted that his potatoes didn't cook - this is because he probably put the tomatoes in with them at the beginning. Tomatoes have a specific acid that prevents potato starch from breaking down, so be sure to add them near the end, 15 minutes or so before serving.
Cooking times for stovetop method (as requested by reviewer): If you prefer, you can simmer this curry in a wok or deep frying pan. If your chicken is in small pieces of slices, just 8-10 minutes will be enough to cook it; if using whole pieces, you will need to simmer for up to 1/2 hour, or until meat starts to fall away from the bone. For a stovetop curry very similar to this one, see my Thai Chicken Coconut Curry Recipe.